Stuffed vegetables and leaf rolls
A winter classic on German family tables, Kohlrouladen are made by filling blanched cabbage leaves with ground beef, rice, and pickles, then rolling them tightly. Brown the rolls first, then cook them slowly in a pressure cooker with meat broth. Their flavor deepens if you make them one day ahead and reheat them the following day, and they also travel well in a lunchbox.
Blanch the cabbage leaves in boiling water for 3 minutes until pliable, then trim down the thick stem sections.
Mix the ground beef, cooked rice, finely chopped onion, egg, mustard, and chopped pickles. Season with salt and black pepper.
Place some filling in the center of each cabbage leaf, fold the sides inward, and roll it tightly.
Brown the cabbage rolls in a little oil in the pressure cooker for 10 minutes, turning them until browned on all sides.
Add the meat broth and paprika, then close the lid. Once the cooker reaches pressure, reduce the heat and cook for 45 minutes.
Remove the cooker from the heat and let the pressure release naturally for 15 minutes.
If you did not secure the cabbage rolls with toothpicks or kitchen twine, place them seam-side down in the pan while browning to keep them from opening. Allergen: contains eggs.
Tarifte belirtilen 45 dakikalık basınç süresi benim düdüklümde biraz fazla geldi, 35 dakikada etler zaten yumuşacık olmuştu. Turşu miktarını da bir kaşık artırdım, ailem ekşi tadı sevdi.
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